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Sweet Potato and Apple Soup

November 12, 2011

A sweet and delectable soup to welcome the cool weather.  When I saw this recipe I could not believe I had not paired these beautiful fall flavors together before and it will make your home smell like Thanksgiving any day of the week.  Although it is a substantial enough soup for a meal I love to have it as a starter for a fancy dinner as well.

Sweet Potato and Apple Soup


  • 3 Extra Large Sweet Potatoes/peeled and diced
  • 1 Lg.  Apple  (peeled and diced)
  • 1 Medium Onion (chopped)
  • 2 Celery Stalks (sliced thinly)
  • 2 Garlic Cloves (minced)
  • 6 T. Olive Oil (divided)
  • Kosher Salt
  • Freshly Ground Pepper
  • Chopped Apple (for Garnish)
  • Chopped Parsley (for Garnish)
  • Chopped Parsley (for Garnish)


  1. Preheat oven to 375 degrees; toss the sweet potatoes with the garlic, olive oil and salt and pepper; bake until tender (about 45 minutes)
  2. Toss the apples and celery with a T. of olive oil and salt and pepper; bake about 25-30 minutes
  3. Put the cooked sweet potatoes, apples, celery, onions and stock in a large sauce pan and use an immersion blender to blend (you can blend totally or leave some lumps)
  4. Add the apple cider and heat thoroughly
  5. Season with salt and pepper to taste
  6. Garnish with the chopped apple and chopped celery and parsley leaves



(Serves 4-6)

Recipe adapted from Food and Wine Magazine

2 Comments leave one →
  1. November 13, 2011 22:19

    You have such a way with soup.

    • November 14, 2011 20:20

      Thank you for the compliment/maybe because I really love hot soups and have so few months to make them/I give them priorities in life.

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